酸性普鲁兰酶显著提升淀粉酶法制备葡萄糖的效率  

Acid pullulanase significantly improved the efficiency of glucose preparation from starch

作　　者：丛慧慧 张亚楠 牛丹丹 赵继华 王正祥 CONG Huihui;ZHANG Yanan;NIU Dandan;ZHAO Jihua;WANG Zhengxiang(College of Chemical Engineering and Materials Science,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学化工与材料学院,天津300457

出　　处：《食品与发酵工业》2022年第17期16-20,共5页Food and Fermentation Industries

基　　金：天津市杰出人才计划项目(JC20200309);国家重点研发计划政府间国际科技创新合作重点专项项目(2018YFE0100400)。

摘　　要：长野芽胞杆菌普鲁兰酶(PulA)是我国实现规模化生产的淀粉脱支酶,但因其酶学属性与现有葡糖淀粉酶的淀粉糖化pH的不一致性,影响到淀粉制葡萄糖的转化率。该文研究了PulA酸性突变体LoPulA的酶学性质和其在淀粉制葡萄糖中的应用价值,结果显示,LoPulA在pH 4.5和60℃下表现出最高酶活力,在pH 4.3下的酶活力是其最高酶活力的96.40%,此酶活性特征与葡糖淀粉酶的最适作用条件十分吻合。使用突变体LoPulA与葡糖淀粉酶一起进行淀粉制糖试验,结果显示,经LoPulA与葡糖淀粉酶协同作用后,淀粉糖液的葡萄糖当量(dextrose equivalent,DE值)最高可达到96.66%,较PulA和葡糖淀粉酶协同作用后的糖液DX值提高了1.40%,显示普鲁兰酶突变体LoPulA在淀粉制葡萄糖中具有重大应用潜力。Bacillus naganoesis pullulanase(PulA)is a starch debranching enzyme that has achieved large-scale production in China.However,its enzymatic properties(especially saccharification pH)are inconsistency with that of glucoamylase in starch saccharification,which effects on the conversion rate of starch to glucose.The characteristics of an acidic mutant,LoPulA,from PulA,and its application value in the production of glucose from starch were studied.The results showed that the maximal activity of LoPulA was at pH 4.5 and 60℃and kept 96.40%of the maximal activity at pH 4.3,which was greatly consistent with the optimal saccharification pH with glucoamylase.In starch saccharification experiments,the DX value of the sugar solution could reach 96.66%with the synergistic hydrolysis of LoPulA and glucoamylase,which was 1.40%higher than that of PulA(wild type)and glucoamylase,thereby indicating LoPulA of great application potential in high glucose syrup preparation from starch.

关 键 词：高葡糖浆 淀粉糖化 酸性普鲁兰酶 葡萄糖 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]